Sungold Tomato & Cannellini Bean Dip

by Susan Walter Sink of

Looking for a healthy snack alternative for summer or fall? This is a breeze to whip up, and it will also freeze well after you make a batch for a couple of weeks.

1 cup of cooked cannellini white beans, no liquid
1 cup of roasted Sungold cherry tomatoes, with liquid
1 1/2 teaspoons garlic (for a milder flavor use roasted garlic)
1/2 cup sauteed or roasted sweet onion, chopped
1/4 teaspoon pepper
1/2 teaspoon sea salt
1/8-1/4 teaspoon red pepper flakes
2 tablespoons plain chevre
1 teaspoon fresh thyme leaves (removed from stem)
rosemary leaves removed from a 4-5" stem
olive oil – just a little to process if necessary


Using a small food processor (may require 2 batches) blend equal amounts of the cannellini white beans and roasted Sungold tomatoes along with the garlic, onion, salt, pepper, chevre, thyme and rosemary. Taste and then adjust the heat with the red pepper flakes.

You can substitute feta (even marinated) for the chevre.